The dish was a success at my last Christmas party and it was my first time roasting pork! I have been quite traditional and boring when it comes to cooking pork. It has always been Heo Kho Tau (Caramelized Pork), Heo Kho Trung (Pork Simmered with Eggs), Heo Luoc (Boiled Pork) … Roasting pork is new territory for me.

So naturally I felt it was a big leap when I threw together some fruits and pork and there it was, a beautiful sight on the table, like a pumpkin turned into a carosse! And it was tender and tasty too!

So naturally (practice makes perfect), I made it again tonight. :) It’s an inside joke that when i discover some new recipes, I keep making it until everyone got sick of it.

• 1 rack of pork roast, with bones (got mine at Costco) – about 5 lbs
• 1 pack of sage leaves, washed and chopped
• 1/2 pack of thymes, leaves stripped from the twigs
• salt and pepper
• Brown sugar or some molasses
• 2 apples, 1/2 cup of chopped prunes, 1 cut-up onions
• 1/2 c chicken broth
• 1/2 c apple cider
• Olive oil

Preheat oven to 375 degrees.

In ovenproof dish, add cut-up apples, prunes, onions, brown sugar.

Wash pork. Dry with paper towel. Season well with salt and pepper.

Place in dish, standing with bones sticking up. Pat sage and thyme on pork.

Sizzle pork with olive oil. Add apple cider and chicken broth.

Bake for 1.5 hour.

Turn temp to 400 degrees. Bake for another 30 minutes.

Let the roast sit for 15 minutes before cutting.